Nutritional Retention of Field Beans Dhal (Dolichos lablab) Using Various Cooking Techniques

Abstract

This research examines the impact of different cooking methods-boiling, steaming, and microwave cooking-on the nutritional content and anti-nutritional factors of field bean dhal (Dolichos lablab). After soaking (except for microwave cooking), the beans were subjected to each cooking method and analyzed for key nutritional parameters such as moisture content, protein, fat, soluble sugars, crude fibre, and ash, as well as anti-nutritional components like phytic acid and tannins. The results showed that boiling led to the highest moisture content and significant losses in soluble sugars and minerals due to leaching into water. Steaming, however, helped preserve protein, fibre, and minerals, likely because of the minimal water usage and gentler heat exposure. Microwave cooking, although reducing soluble sugars, effectively retained protein and fibre, owing to its rapid heating process that minimizes nutrient loss. In terms of anti-nutritional factors, boiling reduced phytic acid levels, while steaming and microwave cooking caused a slight increase in tannins. Overall, steaming and microwave cooking were found to be the most efficient methods for preserving the nutritional value of faba beans, with microwave cooking excelling in protein retention. These findings emphasize the importance of choosing the right cooking methods to maximize the nutritional benefits of legumes in food processing.